Description
Delicious and bright cookies with lemon zest and bursts of blueberry.
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 1 tsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar (divided use)
- 1 tbsp lemon zest (freshly grated)
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup powdered sugar (for rolling)
Instructions
- Combine blueberries and lemon juice in a small saucepan.
- Simmer the berries and crush them until they form a thick jam.
- Let the blueberry mix cool completely.
- Rub half the granulated sugar with the lemon zest until it smells bright.
- Add the softened butter and beat until light and fluffy.
- Beat in the egg and vanilla.
- Stir in the cooled blueberry jam so the mix turns purple.
- Whisk together flour, baking powder, and salt.
- Fold the dry mix into the wet mix until just combined and sticky.
- Cover the dough and chill it for at least 120 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Put the remaining granulated sugar in one bowl and powdered sugar in another.
- Scoop the chilled dough into balls with a small scoop.
- Roll each ball first in granulated sugar and then in powdered sugar.
- Place the coated balls on the baking sheet with space between them.
- Bake for 10 to 12 minutes until cookies puff and crack.
- Let cookies cool on the pan for 5 minutes before moving to a wire rack.
Notes
Chill time is key for shape and flavor. Use fresh lemon zest for a bright note.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, blueberry, lemon, dessert, baking